Kale and Butternut Squash Frittata
User Reviews
5
Kale and Butternut Squash Frittata
Description
This frittata starts by sautéing garlic and onion in olive oil until fragrant, then adding chopped kale and cooking until wilted but still vibrant. Cubed cooked butternut squash is stirred in, lending sweetness and tender texture that balances the leafy kale.
Eggs and yogurt are whisked into a creamy mixture seasoned with salt and pepper, which is poured over the cooked vegetables in the skillet. Crumbled goat cheese is sprinkled on top for a tangy, creamy element. The frittata is cooked gently on the stovetop until the edges start setting, then transferred to the oven under the broiler to finish cooking and lightly brown the top.
The finished frittata has a moist, slightly firm texture with pockets of melted goat cheese and soft, flavorful vegetables. Slicing it into wedges makes it easy to serve warm. It can be enjoyed as a standalone meal or paired with a simple salad.
Allowing the eggs to set slightly before adding the goat cheese helps keep the cheese from sinking and improves the presentation.
Ingredients
- 3 tablespoons olive oil
- 2 garlic minced, cloves
- 1/2 onion diced
- 2 cups (packed) kale leaves chopped
- 2 cups butternut squash cooked and cubed
- 10 egg large
- 1/2 cup yogurt or dairy-free yogurt/coconut milk
- 4 ounces goat cheese
- salt
- black pepper
Instructions
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute.
- Add the kale, reduce the heat to medium-low and stir for another 3-4 minutes, or until the kale has become soft and wilted.
- While the kale is wilting, add the eggs and yogurt to a large mixing bowl and whisk until creamy. Season the egg mixture with salt and pepper.
- Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions.
- Pour the egg mixture into the skillet and sprinkle the goat cheese on top. Cook for 8-10 minutes, or until the sides are just starting to set.
- Turn the top oven broiler on. Transfer the frittata to the oven (on a middle shelf) and continue cooking for another 8 to 10 minutes, checking every few minutes to ensure the top isn't browning too much. If it is, you can lower the rack in your oven.
- Remove the frittata from the oven, slice and serve.
Notes
- Let eggs begin to set before adding goat cheese on top to keep it visible and attractively melted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 22042 kcal
% Daily Value*
| Calories | 220.42kcal | 11% |
| Carbohydrates | 11.27g | 4% |
| Protein | 13.07g | 26% |
| Fat | 14.56g | 22% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 213.11mg | 71% |
| Sodium | 161.69mg | 7% |
| Potassium | 523.28mg | 11% |
| Fiber | 0.82g | 3% |
| Sugar | 2.11g | 4% |
| Vitamin A | 10087.87IU | 202% |
| Vitamin C | 79.07mg | 88% |
| Calcium | 177.63mg | 18% |
| Iron | 2.38mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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